12 spices or condiments, 12 countries or regions, 12 cuisines, the world in your pantry with a careful selection through which you can walk through the smells and flavors of four continents.
Top row: from left to right -
Mediterranean seasoning 20g: made from paprika, basil, onion, oregano, cumin, parsley, chilli, it is slightly spicy and with a smoky touch. Combines with any pasta dish, rice, seafood, on pizza dough or bruschetta, it is sublime. And for traditional dishes it combines quite well such as lentils or chickpeas.
Five Spices or five Asian spices 40g: fennel, anise, cloves and cinnamon and pepper. It is the base of any chowmein, stir fry, lacquered duck or for marinating with soy sauce, mirin or rice vinegar. Sweet flavor due to star anise.
Provençal herbs 20g: fennel, thyme, salt, black pepper, basil and oregano. With a certain touch of lavender, the smell comes just as you open the sachet, and it combines best with lamb, pork or, for vegetarians, grilled or baked vegetables.
7 spices or Shichimi Togarasi: red pepper, sansho, orange peel, nori seaweed, ginger and sesame seeds, white and black. Very spicy . There are many options: for ramen, salads, with mayonnaise, miso soup, you can put it on everything regardless of whether it is Japanese
Half row from left to right:
Tandoori masala 40g: coriander, paprika, chilli, cinnamon, nutmeg, garlic, sometimes it has bay leaf, the composition varies. It also has natural colorings such as chinchilla that give it that intense red color. With chicken or pork, marinate it with a tablespoon of yogurt for each tablespoon of the masala and put it under the grill or in the oven. If you have ghee butter, brush it with it and serve.
Cajun Seasoning 30g: Medium hot, chili, paprika, pepper, onion, garlic, salt, mustard, thyme and parsley. A classic of Creole cuisine, from New Orleans and part of the Caribbean, it is used to make chicken, baked potatoes or jambalaya.
Ground coriander 40g: coriander may be one of the most used spices in the world, in Mexico for guacamole, in Thailand or India for curry, in the Middle East for falafel or in North Africa for stews with lamb.
Seasoning for fajitas 40g: paprika, salt, oregano, onion, chilli, lemon peel, cinnamon and nutmeg. Pica, nothing like what they sell in supermarkets, this, well used, is the flavor that tacos, fajitas, burritos, even the red sauce for tortilla chips (nachos) should have without the need to add jalapenos or more spice. Bottom row from left to right:
Ras al Hanout 30g: It means the best of each house, the base is with turmeric, coriander, cayenne, cumin, fenugreek and so on, sometimes up to 50 different spices. With this you can make keftes, tagine, couscous, or simply marinate the chicken and over the heat and it is slightly reminiscent of the flavor of a shawarma or kebab.
Chopped mint 30g: from England, very pronounced in smell and flavor, best for tabouleh, raita, tsatziki, mint sauce, salads, etc.
Piri Piri Seasoning 40g: basil, onion, salt and chilli, comes from Portuguese cuisine but is very common in southern African dishes. With chicken, shrimp or seafood, it has a medium but not annoying spiciness. The best thing is to put a tablespoon of the seasoning, a little oil and let it rest for 3 weeks to acquire the flavor. Then, you soak the shrimp and grill or barbecue them.
Kaffir Lime 5g, Thailand: The great discovery, it is a very suggestive lemon-lime mixture, it is used to give a final touch to a green curry, but it combines very well, once rehydrated and cut fine, with chicken, salmon, pork. Also in cocktails, for gin and tonic, mojitos or combined with tamarind juice.
If any of the spices or condiments are out of stock, they can be changed for different options, always taking into account the area and gastronomy.
